Mushroom soup with sourdough croutons and gremolata
Published: March 10, 2017 at 11:17 AM
Save recipe
Serves 2
Easy
Total time: 15 mins
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Make your mushroom soup even better by topping if off with chunky pieces of baked sourdough bread drizzled in olive oil and a fresh mix of parsley, garlic and lemon zest for the perfect gremolata
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Make this mushroom soup with sourdough croutons, then check out our simple mushroom soup with pickled mushrooms. Also discover more comforting soup recipes such as our cauliflower soup, french onion soup and pumpkin soup.
Ingredients
-
a large slice sourdough bread
-
olive oil
-
a handful parsley
chopped
-
1/2 clove garlic
-
1 lemon
-
1 tub/tin mushroom soup
Ad
Method
-
step 1
Tear a large piece of sourdough into chunks. Toss with olive oil then bake in a 200C/fan 180C/gas 6 oven until golden and crisp.
-
step 2
Chop a handful of parsley and 1/2 clove of garlic then toss with the zest from the lemon and season.
-
step 3
Top hot mushroom soup with the croutons then sprinkle over the gremolata mix.
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue